2 HEALTHY MODAK Recipes Under 15 MINUTES with Mirzapur Cast | ZERO ADDED SUGAR | Chef Sanjyot Keer

We’re all getting ready to welcome Ganpati Bappa back into our homes, and it’s that time of the year when we make Bappa’s favourite, modak! ❤️🙏🏻 I personally love Ukadiche Modak and make them every year. But I also keep getting a lot of requests to create some healthy modak with new and unique flavours. So this time, I actually made two! And to make them, I invited the incredibly talented Rasika Dugal and Harshita Gaur from the Mirzapur cast and we made two beautiful and absolutely delicious versions: 🍫 Hazelnut, Pecan & Chocolate Fudge Modak 🥥 Pistachio, Coconut & Cranberry Modak with Orange Zest And guess what? Both have zero added sugar! They’re made with nuts and dried fruits, come together in just about 10–15 minutes and taste incredible. You can make these for Bappa this Ganesh Chaturthi, and I’m sure your guests and your entire family are going to love them! I had an incredible time preparing these modaks with Rasika and Harshita, and we had so much fun throughout the episode. Do try both recipes and let me know which one you loved more! This special episode is powered by ‪@UrbanPlatter‬ Happy Ganesh Chaturthi to all of you! ❤️ Ganpati Bappa Morya! 🙏🏻 Happy Cooking! Hazelnut Pecan Fudge Modak Servee8: 10 medium sized modaks Ingredients: HAZELNUTS | हेज़लनट्स 70 GRAMS PECAN NUTS | पेकान नट्स 50 GRAMS SOFT MEDJOOL DATES | सॉफ्ट मेडजूल खजूर 150 GRAMS COCOA POWDER | कोको पाउडर 15 GRAMS HONEY | शहद 10 G / 2 TSP VANILLA EXTRACT | वनीला एक्सट्रैक्ट ½ TSP SALT | नमक 1 SMALL PINCH GHEE | घी (for greasing) Method: Dry roast the hazelnuts and pecans over low-medium heat until lightly toasted and aromatic. Be careful not to brown them too much, especially the pecans. Transfer them to a plate and let them cool completely. This is important, warm nuts can release too much oil when chopped. Add the roasted nuts to a food processor/chopper and pulse until coarsely crushed. Roughly tear tear and add the Medjool dates, cocoa powder, honey, vanilla and salt. Pulse in short bursts until everything comes together into a soft, slightly sticky, fudgy mixture. Don't continuously blitz it, otherwise the nuts can turn oily. Lightly grease the modak mould with ghee. Fill it with the mixture, pressing it firmly into all the corners so there are no gaps. Open the mould and gently release the modak. Repeat with the remaining mixture. Let the modaks rest/refrigerate for 15–20 minutes before serving for a firmer fudge-like texture. Your delicious Hazelnut Pecan Fudge Modaks are ready. Pistachio Cranberry Coconut Modak Serves: 10 medium modaks Ingredients: PISTACHIO | पिस्ता 70 GRAMS DESICCATED COCONUT | सूखा नारियल 60 GRAMS ANJEER | अंजीर 120 GRAMS DRIED CRANBERRIES | ड्राइड क्रैनबेरी 40 GRAMS ORANGE ZEST | संतरे का ज़ेस्ट 2 TSP CARDAMOM POWDER | इलायची पाउडर ¼ TSP SALT | नमक 1 SMALL PINCH GHEE | घी Method: Dry roast the pistachios over low-medium heat for 2–3 minutes until lightly toasted and aromatic. Transfer to a plate and let them cool ompletely. In the same pan, dry roast the desiccated coconut over low heat until lightly golden and fragrant. Don't over-roast it. Transfer to a separate bowl and let it cool completely. Roughly chop the dried anjeer into smaller pieces. If the anjeer is very dry or hard, soak it in warm water for 5–10 minutes, then drain and pat it completely dry. Once the pistachios have cooled, add them along with the anjeer to a food processor/chopper. Pulse until the pistachios are finely chopped and the anjeer starts bringing everything together into a slightly sticky mixture. Don't make it completely smooth. Transfer this mixture to a bowl. Add the roasted coconut, chopped dried cranberries, orange zest, cardamom powder and a pinch of salt. Mix and gently knead/compress the mixture with your hands until it comes together. The mixture should be soft and hold its shape when pressed. Lightly grease the modak mould with ghee. Take a portion of the mixture, press it firmly into the mould, making sure it reaches all the corners, then gently release. Repeat with the remaining mixture and serve. Your delicious Pistachio Cranberry Modaks are ready. #YFL #sanjyotkeer #modak Follow Your Food Lab on:   / yourfoodlab     / yourfoodlab   Follow my personal handles here: (Chef Sanjyot Keer)   / sanjyotkeer     / sanjyotkeerofficial   https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators)